Hans Dekemel, chef de banquet
Hans Dekemel studied at the Bruges Hotel School Ter Groene Poorte. After his studies, he worked for 3 years at the Ghent Patyntje restaurant. Next, he was cold kitchen chef at Torenhuyze in Oosteeklo for 2 years and he worked for 8 years at the Salons Mimosa in Eeklo,of which 3.5 years where as kitchen chef.
After this, he took on total responsibility as chef for all parties held at the Auberge du Pêcheur. He goes for an honest banquet kitchen, prepared with fresh products. Belgian beers are one of his favorite ingredients.